Spinach-Stuffed Chicken Breasts
by Gil Marks
The spinach filling creates an attractive contrast to the flesh when the chicken rolls are sliced.
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 pound fresh or 10 ounces frozen spinach, cooked and chopped
1/2-cup matzo meal or bread crumbs
1 egg, lightly beaten
About 1 teaspoon salt
1/8 teaspoon grated nutmeg
Dash of ground black pepper
8 chicken cutlets (4 skinned, boned, and halved chicken breasts)
Vegetable oil or melted margarine
Preheat the oven to 375 degrees. Lightly grease a shallow baking pan.
Melt the oil in a medium skillet over medium heat. Add the onion and sauté until soft and translucent, 5 to 10 minutes.
Remove from the heat and stir in the remaining ingredients.
Using a meat mallet or heavy skillet, lightly pound the cutlets to an even 1/4-inch thickness.
Spread 2 to 3 tablespoons of the filling over each cutlet and roll up jelly roll-style. Place, seam-side down, in the prepared pan and brush with oil or margarine.
Bake until tender, about 40 minutes. If desired, slice into pinwheel medallions. Serve warm or at room temperature.